Tip : The timing and the cooking method for these eggs is very important. If you like the consistency of the egg yolk in the picture, then follow the recipe and timing exactly. Otherwise adjust the cook time by 1 minute either way.
Ingredients
- 1 medium head frisee
- 1-2 tbsp Basic Vinaigrette
- 4 extra large whole eggs
- 2-3 baby cornichons sliced
Instructions
- Gather all ingredients before starting the recipe.
- Prepare salad greens but set aside until the eggs have been cooked and peeled.
Eggs
- Prepare a bowl with ice and water for the eggs after cooking.
- Fill sauce pan with enough water that will cover the eggs.
- Bring the water to a rolling boil.
- Remove eggs from refrigerator and immerse the eggs in the boiling water.
- Reduce heat to simmer, then begin timing the eggs right away.
- For 4 eggs it takes about 6.5 to 7 minutes. I used 6.5 minutes.
- When the eggs are done, remove the eggs immediately to an ice water bath for 3 minutes. Longer will not matter.
- The whites of the eggs should be firm, but slightly jiggley because the yolks will be warm and runny inside.
Serving
- Toss salad greens with vinaigrette and transfer to a serving plate.
- Add egg(s) and stand on end, and cut 2/3 of the way down each each so that the yolk melts on the plate.
- Season with kosher salt and freshly ground black pepper.
- Garnish with a few slices of cornichons.